Preheat oven to 180°F. Steam mussels in water until they open. Remove from shells and de-beard. Set aside. Shell and devein prawns, leaving tails intact.

Combine saffron and water in a small bowl and stand for 30 minutes.

Heat some olive oil in a large shallow oven proof pan; cook chicken until browned, then pork, then chorizo adding more oil as necessary. Drain on absorbent paper and set aside.

Cook onion, capsicum, garlic and paprika in the same pan, stirring until onion softens. Add rice and stir until coated in onion mixture. Return chicken, pork and chorizo to the pan and stir to combine.

Stir in stock and saffron mixture. Place pan in oven for about half an hour, or until rice is almost tender. Arrange fish, crab, mussels, prawns and peas on top and return to oven for another ten minutes or until all seafood is just cooked.

Serve with lemon wedges.

Serves 4 – 6

Note: The protein ingredients can be changed to suit individual tastes, as can the quantity of rice – just ensure that for each cup of rice there are 2 cups of stock. The paella can and should be allowed to burn a little around the edges making a crunchy crust.